Add diced onion, carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot.(Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side.
Heat lardon fat over medium heat until it’s just about to smoke. Pat chicken pieces with paper towels until very dry.
Remove chicken from wine, reserving the marinade. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot. In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes. Cover and refrigerate for at least 2 hours or, even better, overnight. In a large bowl, combine chicken, wine, bay leaf and thyme. Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. Bring the stew to a simmer and cook for another 10 minutes. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Mash 1 tablespoon of butter and the flour together and stir into the stew. Remove from the oven and place on top of the stove. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Add the wine, chicken stock, and thyme and bring to a simmer. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the garlic and cook for 1 more minute. Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. 
Liberally sprinkle the chicken on both sides with salt and pepper. Meanwhile, lay the chicken out on paper towels and pat dry.Remove the bacon to a plate with a slotted spoon. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Heat the olive oil in a large Dutch oven.
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